We admit it, there's few things more delicious than scrumptious pan-fried chicken...but sometimes you need a break from the bird! That's where Dina Cheney comes in. The cookbook author who penned the cookbook Meatless All Day told Tonia's Kitchen she has a delicious recipe for Tofu Milanese. She starts with extra firm tofu and drains it. She then mixes flour, egg and panko breading, and dips the tofu in it, just as she would chicken. Fry the tofu in olive oil for 3 minutes per side, just until it's crispy and brown. Then serve it over an Arugula Salad with Balsamic Vinaigrette dressing.- 2 14-16 oz. containers of extra firm tofu
- 2 eggs
- 1 lemon, zest and juice
- 1 cup flour
- 1 cup panko
- 1/2 cup chopped parsley
- 1/4 cup Parmesan cheese
- 1/4 cup olive oil
Press tofu on a kitchen towel, letting all excess liquid drain out for at least 1 hour. (this step just helps to make the tofu more firm)
Mix eggs with lemon juice in a deep bowl.
Put flour in another bowl with a pinch of salt and bread crumbs with lemon zest, parsley and parmesan in another.
Heat a large frying pan over high heat and add oil.
Bread tofu by dipping in flour, then eggs then crumb mixture and place in oil. Fry on each side until crispy. Serve immediately or reheat in oven when ready to serve. Sprinkle more lemon juice if desired.
